Ingredients

• 3/4 lb turkey pastrami, cut into 1/2 inch cubes
• 8 oz rotini, cooked and drained
• 2 medium carrots, chopped (I don’t like them chopped, so I shaved them)
• 1/2 c chopped onion (I fear raw onion in salads, so I use green onions)
• 1/2 c chopped celery (I slice it super thin)
• 4 oz can olives, drained and sliced (do yourself a favor, go for pre-sliced)
• 14 oz can artichoke hearts, quartered (again, pre-quartered=much faster and easier)
• 2 Tbsp olive oil
• 4 Tbsp white wine vinegar (I have really good vinegar…it’s totally worth it)
• 1/2 tsp minced garlic (suck it up and do it right)
• 1/2 tsp salt (when using salt in salads, it pays to use something other than table salt…I love Ile de Re)
• 1/2 tsp pepper (go for the freshly ground…I like a little kick, so I went for white)

Instructions

• They were a bit extensive…I just threw it all together and I have to say it’s pretty good. Oh, and the recipe called for lettuce leaves so you can serve it on those…to me that’s just a pain. If I were going for presentation, I might consider it.

WW Nutritional Information

• Six servings
• 1 tsp of olive oil per serving
• 6-7 points per serving